Smoked Stuffed Peppers: A Flavorful Twist on a Classic Favorite
If you’re looking for a meal that’s not just comforting but also packs a punch of smoky flavor, smoked stuffed peppers have you covered. Putting classic stuffed peppers on the smoker gives you a depth and wow factor you really can’t get from the oven. The veggies turn perfectly tender, and the filling gets extra cozy with that hint of wood smoke throughout. It’s the kind of dinner that leaves you excited even for leftovers.
The process is straightforward, and this dish is perfect as a weekend meal or when you want to impress guests at a casual get-together. You don’t need anything fancy. Just grab some fresh bell peppers, put together a solid filling, and use your smoker or grill. The result is beautifully rustic, hearty, and much more interesting than anything you’ll find at a restaurant.
Why Smoked Stuffed Peppers Are Worth the Effort
- Straightforward Prep. Prep is simple, with just a bit of chopping, mixing, and you’re ready to go.
- Customizable Fillings. Stuff the peppers with your favorite protein, grains, or even go meatless using beans or lentils.
- Smoky Flavor. The smoker brings a deep, savory taste that you simply won’t get from the oven.
- Family Friendly. This recipe works great for weeknights and easily feeds a crowd without any hassle.
- Outstanding for Meal Prep. Make extra and enjoy tasty lunches for days to come.
The beauty of smoked stuffed peppers is in the way the smoke infuses every bite, transforming simple ingredients into something next-level cool. The combination of colors, textures, and that signature aroma make this dish memorable every single time.
Ingredients You’ll Need
Have these kitchen staples handy for your smoked stuffed peppers:
- 6 large bell peppers (use red, yellow, and green for plenty of color)
- 1 pound ground beef (or try ground turkey, chicken, or plantbased crumbles)
- 1 onion, diced
- 4 cloves garlic, finely chopped
- 1 cup cooked rice (white or brown both work well)
- 3 cups marinara sauce
- 4 cups cabbage, shredded (about half of a medium head)
- 1 cup shredded cheddar cheese (or swap with mozzarella, pepper Jack, or a plantbased cheese)
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ⅛ teaspoon black pepper
If you want to mix things up, add a handful of chopped mushrooms, a can of drained and rinsed black beans, or a pinch of smoky paprika for extra depth in your filling mix.
Step-by-Step Guide for Smoked Stuffed Peppers
1. Prep the Peppers
Slice each bell pepper in half from top to bottom. Remove and discard the seeds and any white membrane inside. You’ll have 12 pepper halves ready to be filled.
2. Sauté the Filling
Heat a large skillet on medium. Add your ground beef, diced onion, and garlic. Cook until the meat is no longer pink, breaking it up as you stir. Drain excess fat for a lighter filling.
Add cooked rice and shredded cabbage into the skillet. Blend the mixture well until the cabbage wilts, just a couple of minutes should do.
Pour in the marinara sauce and sprinkle in Italian seasoning, salt, and pepper. Stir everything so that your mixture is even. Remove from heat and let it sit for a moment.
3. Preheat Your Smoker
Set your smoker or pellet grill to 325°F. Don’t worry if you’re using a charcoal or gas grill; just set it up for indirect heat near the same temp. Fruit woods like apple or cherry offer a mellow smoke, but hickory or oak will give it a bolder edge.
4. Stuff and Assemble
Arrange the bell pepper halves on a parchment paper lined baking sheet. Generously fill each half with the hot beef and rice mixture, packing it in. Top with a bit of shredded cheese for gooey goodness.
5. Smoke the Peppers
Place the baking sheet with stuffed peppers directly onto the smoker grate. Close the lid and let the peppers soak in the smoke for about 30 minutes. You’re aiming for melted, bubbling cheese and tender peppers that a fork can easily pierce. The smoky aroma should be unmistakable at this point.
6. Serve and Enjoy
After removing from the smoker, allow the peppers to cool for a few minutes. They’ll be hot! Dish them up family style on a big platter, and if you like, sprinkle fresh herbs or a little extra sauce over the top. They go great with crusty bread or a fresh salad on the side.
Flavor Variations and Helpful Tips
- Trade rice for quinoa or farro to add a nutty bite.
- Ground turkey or chicken keep the dish lighter but just as satisfying.
- Throw spinach or kale into the filling for a quick vegetable boost.
- For a plantbased option, use lentils or black beans, and swap cheese for a vegan version.
- For spice lovers, a pinch of red chili flakes or sliced jalapenos mixed in brings heat to the party.
- If your smoker varies from 325°F, adjust the cooking time accordingly; melted cheese and soft peppers are the cues to look for.
- You can assemble stuffed peppers a day in advance and refrigerate until you’re ready to smoke them.
Feel free to experiment—switch up the spices, swap proteins, or even toss in some roasted corn or diced tomatoes for new layers of flavor. The smoker really ties every element together, giving each variation a truly unique spin.
Smoked Stuffed Peppers FAQs
Q: Can I make these ahead for a crowd?
Absolutely. Prep and stuff the peppers the night before, then just smoke them right before serving. They reheat well; just warm them in a 325°F oven until heated through.
Q: What wood chips are best for smoking stuffed peppers?
Apple, cherry, or pecan add a mellow, soothing smoke that doesn’t overpower. Hickory and oak suit those who enjoy a more robust flavor.
Q: Do I need to parboil the peppers first?
No. The smoker will make the peppers tender, and you’ll end up with more flavor by skipping the boiling step altogether.
Q: Can I freeze leftover stuffed peppers?
Yes. Cool them down, wrap tightly, and freeze for up to 2 months. Thaw overnight and warm them in the oven when you need a quick meal.
Q: Is there a dairyfree version?
Simply use a dairyfree cheese alternative or leave out the cheese. The filling brings plenty of flavor on its own.
Share Your Smoked Stuffed Pepper Creations!
Once you try smoked stuffed peppers, you’ll see just how easy it is to level up a weeknight staple. I love hearing how others mix up the flavors and make the dish their own. If you give this recipe a shot, share your tips and kitchen stories. There’s no better feeling than catching the aroma of peppers and savory filling wafting from the smoker; it always feels like a little piece of home.
If you’re new to smoking, this is a trusty recipe to start with. The only real secret is to let yourself have fun and tailor things to your tastes; stuffed peppers work with just about anything you have on hand. Change the protein, swap the grains, adjust the seasonings, and add your favorite fresh herbs on top. With a bit of creativity, you’ll keep finding new favorite combos and keep your dinners exciting and satisfying.
Smoked stuffed peppers are more than a meal; they’re an experience that brings everyone to the table. Try out this recipe, enjoy customizing it, and rejoice in the hearty comfort that only a little smoke and homemade goodness can provide!